Categories: Breads 
      Yield: 6 servings 
  
      1    Cake compressed yeast             3/4 c  Lukewarm water 
      6 tb Sugar                             3/4 c  Milk, scalded and cooled 
  1 3/4 ts Salt                                5    To 5 1/4 cups flour 
    1/4 c  Melted shortening               
  
  Soften yeast in cooled milk.  Add salt, shortening, sugar, and water. Add 
  flour, a little at a time, beating thoroughly after each addition. Turn 
  onto lightly floured board and knead until smooth. Cover with a warm, damp 
  cloth.  Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in 
  rounds 2 inches in diameter. Crease middle of each with dull edge of knife. 
  Brush 1/2 lightly with butter or butter substitute. Fold over, pressing 
  together with palm of the hand.  Place close together in rows on well-oiled 
  baking sheet.  Cover and let rise until treble in bulk. Bake in hot oven 
  (450Ü F) 15-18 minutes.  24 rolls. 
   
  For Whole Wheat Parker House Rolls: 
   
  Substitute whole wheat flour for 1/2 the white flour.  Add sufficient white 
  flour to make a dough just stiff enough to knead. The Household Searchlight 
  ~ 1941